PECTIC POLYSACCHARIDE AND METHOD FOR PRODUCING SAME
Objects of the present invention are to provide a dispersion stabilizer for suppressing aggregate precipitation of protein under acidic conditions, particularly in the entire wide pH range of pH 3.2 to 4.8, particularly of pH 3.4 to pH 4.5, which is more acidic than the vicinity of the isoelectric p...
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| creator | ADACHI, NORIFUMI TOBE, JUNKO NAKAMURA, AKIHIRO |
| description | Objects of the present invention are to provide a dispersion stabilizer for suppressing aggregate precipitation of protein under acidic conditions, particularly in the entire wide pH range of pH 3.2 to 4.8, particularly of pH 3.4 to pH 4.5, which is more acidic than the vicinity of the isoelectric point of the protein, and to provide an acidic protein beverage of low viscosity and with a refreshing taste. Among the pectic saccharides included in the cell wall saccharides of beans, by use of a pectic polysaccharide whose degree of methyl esterification is 45% or less, preferably 30% or less, and the diameter of molecules having a star structure is from more than 100 nm and equal to or less than 200nm, it has been found to be possible to stabilize dispersion of protein particles in a wide pH range of pH 3.2 to 4.8, particularly pH 3.4 to pH 4.5, and the present invention has been completed. Among the constituent components of the polysaccharides, it is preferred that a polymeric component whose molecular weight is 10,000 or more has a molecular rotation radius of 25 nm to 40 nm when dispersed in an aqueous medium and an average absolute molecular weight of 500, 000 to 1,000,000. |
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Among the pectic saccharides included in the cell wall saccharides of beans, by use of a pectic polysaccharide whose degree of methyl esterification is 45% or less, preferably 30% or less, and the diameter of molecules having a star structure is from more than 100 nm and equal to or less than 200nm, it has been found to be possible to stabilize dispersion of protein particles in a wide pH range of pH 3.2 to 4.8, particularly pH 3.4 to pH 4.5, and the present invention has been completed. Among the constituent components of the polysaccharides, it is preferred that a polymeric component whose molecular weight is 10,000 or more has a molecular rotation radius of 25 nm to 40 nm when dispersed in an aqueous medium and an average absolute molecular weight of 500, 000 to 1,000,000.</description><language>eng ; fre ; ger</language><subject>CHEMISTRY ; COMPOSITIONS BASED THEREON ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; DERIVATIVES THEREOF ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; METALLURGY ; MILK OR CHEESE SUBSTITUTES ; ORGANIC MACROMOLECULAR COMPOUNDS ; POLYSACCHARIDES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR CHEMICAL WORKING-UP ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2014</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20140430&DB=EPODOC&CC=EP&NR=2725038A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20140430&DB=EPODOC&CC=EP&NR=2725038A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ADACHI, NORIFUMI</creatorcontrib><creatorcontrib>TOBE, JUNKO</creatorcontrib><creatorcontrib>NAKAMURA, AKIHIRO</creatorcontrib><title>PECTIC POLYSACCHARIDE AND METHOD FOR PRODUCING SAME</title><description>Objects of the present invention are to provide a dispersion stabilizer for suppressing aggregate precipitation of protein under acidic conditions, particularly in the entire wide pH range of pH 3.2 to 4.8, particularly of pH 3.4 to pH 4.5, which is more acidic than the vicinity of the isoelectric point of the protein, and to provide an acidic protein beverage of low viscosity and with a refreshing taste. Among the pectic saccharides included in the cell wall saccharides of beans, by use of a pectic polysaccharide whose degree of methyl esterification is 45% or less, preferably 30% or less, and the diameter of molecules having a star structure is from more than 100 nm and equal to or less than 200nm, it has been found to be possible to stabilize dispersion of protein particles in a wide pH range of pH 3.2 to 4.8, particularly pH 3.4 to pH 4.5, and the present invention has been completed. 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Among the pectic saccharides included in the cell wall saccharides of beans, by use of a pectic polysaccharide whose degree of methyl esterification is 45% or less, preferably 30% or less, and the diameter of molecules having a star structure is from more than 100 nm and equal to or less than 200nm, it has been found to be possible to stabilize dispersion of protein particles in a wide pH range of pH 3.2 to 4.8, particularly pH 3.4 to pH 4.5, and the present invention has been completed. Among the constituent components of the polysaccharides, it is preferred that a polymeric component whose molecular weight is 10,000 or more has a molecular rotation radius of 25 nm to 40 nm when dispersed in an aqueous medium and an average absolute molecular weight of 500, 000 to 1,000,000.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | CHEMISTRY COMPOSITIONS BASED THEREON DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MILK OR CHEESE SUBSTITUTES ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | PECTIC POLYSACCHARIDE AND METHOD FOR PRODUCING SAME |
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